Print

No Bake Peanut Butter Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

These No Bake Peanut Butter Cheesecake Bars combine a crunchy Oreo cookie crust with a rich hot fudge layer and a creamy peanut butter cheesecake filling, topped with chocolate and peanut butter chips. Perfectly sweet and easy to prepare without an oven, these bars are a decadent treat that can be made ahead and chilled for a delightful dessert or snack.

Ingredients

Scale

Crust

  • 25 OREO Cookies (or any other chocolate sandwich cookie)
  • 5 Tbsp. butter (melted)

Filling & Topping

  • 1/2 cup hot fudge ice cream topping
  • 1 (8 oz.) package cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 2/3 cup creamy peanut butter (good quality)
  • 1/2 cup milk
  • 1 (8 oz.) carton whipped topping (like Cool Whip, thawed)
  • 1/2 cup mini chocolate chips
  • 1/2 cup peanut butter chips

Instructions

  1. Prepare the Pan: Lightly spray a 9×9″ pan with non-stick baking spray and set it aside for assembling the bars.
  2. Make the Crust: In a food processor, crush the chocolate cookies until fine crumbs form. Add the melted butter and pulse a few more times to combine well. Pour this mixture into the prepared pan and press firmly and evenly into the bottom to form the crust. Chill the crust in the refrigerator or freezer until it sets firmly.
  3. Add Hot Fudge Layer: Once the crust is cool and set, pour the hot fudge ice cream topping evenly over it and refrigerate while preparing the filling.
  4. Mix Peanut Butter Filling: Using a hand or stand mixer, beat the room temperature cream cheese and powdered sugar in a mixing bowl until creamy and smooth. Add the creamy peanut butter and continue mixing until fully combined and thick.
  5. Smooth the Mixture: Gradually add milk to the peanut butter mixture, beating continuously to achieve a smooth consistency. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate Whipped Topping: Gently fold in the thawed whipped topping a few scoops at a time until the filling is light, creamy, and well combined. Spread this filling evenly over the hot fudge-covered crust in the pan.
  7. Add Chocolate and Peanut Butter Chips: Sprinkle the mini chocolate chips and peanut butter chips evenly over the top of the filling for added texture and flavor.
  8. Chill to Set: Cover the pan tightly with plastic wrap and refrigerate for at least two hours to allow the filling to set properly. Once set, cut into 16 square bars for serving.
  9. Storage: Store any leftovers in the refrigerator for up to one week to maintain freshness and texture.

Notes

  • Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
  • Press the crust firmly to prevent it from crumbling when slicing the bars.
  • If you prefer a firmer crust, chill it longer before adding the hot fudge layer.
  • The recipe can be doubled or halved easily to adjust yield.
  • Use high-quality peanut butter for the best flavor.
  • For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanut butter chips.

Keywords: No bake peanut butter cheesecake bars, peanut butter dessert, no bake cheesecake, Oreo crust dessert, easy no bake bars

Find it online: https://dailysimplerecipe.com/no-bake-peanut-butter-cheesecake-bars-recipe/